Solyanka - a broth boiled of pickled cucumber brine and thickened with slices of different sorts of meat or fish.
400 grams (14,1 oz) mix: roaster meat, poultry, game, tongue, kidneys, ham, sausage.
4 cucumbers, salted or pickled,
20 - 30 g (1 oz) parsley roots, chopped
2 tbsp tomato paste.
3 tbsp sunflower oil, or Soya oil, or olive oil)
2 tbsp olives.
1/2 lemon, thinly sliced.
chopped green Celery, dill, parsley, coriander, green
onions, bay leaf, pepper, cloves to taste.
1. Take boiled or roaster meat, poultry, game, tongue, kidneys, ham, sausage in equal proportions to make up 400 grams (1 lb), and cut into pieces. Thinly slice some salted cucumbers. Then chop a brown onion and fry until
golden, add parsley roots to fry.
2. Put the meat, cucumbers and onion into one saucepan, add some olives and tomato paste or puree, mix. Pour the meat broth and bring to the boil. Cook 5 - 10 minutes. Flavour with greenery and spices. Serve hot, with sour cream, olives and lime.
Or garnish the solyanka with slices of lemon, pickled berries and olives, and finely chopped parsley and dill.
Mushrooms can also be added to solyanka. Solyanka can be made in the same way with fish, by taking the appropriate amount of sturgeon instead of the meat.